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1.
Relative contribution of sensory characteristics for different types of pork loin, assessed by temporal dominance of sensations.
J Sci Food Agric
; 99(12): 5516-5525, 2019 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-31099894
2.
Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loin.
Asian-Australas J Anim Sci
; 31(6): 914-918, 2018 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-29268572
3.
Classification and characterization of Japanese consumers' beef preferences by external preference mapping.
J Sci Food Agric
; 97(10): 3453-3462, 2017 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-28071797
4.
Effects of Cooking End-point Temperature and Muscle Part on Sensory 'Hardness' and 'Chewiness' Assessed Using Scales Presented in ISO11036:1994.
Asian-Australas J Anim Sci
; 26(10): 1490-5, 2013 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-25049732
5.
Radiocesium distribution in the tissues of Japanese Black beef heifers fed fallout-contaminated roughage due to the Fukushima Daiichi Nuclear Power Station accident.
Biosci Biotechnol Biochem
; 76(8): 1596-9, 2012.
Artículo
en Inglés
| MEDLINE | ID: mdl-22878206
6.
Meat consumption and consumer attitudes in Japan: An overview.
Meat Sci
; 192: 108879, 2022 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-35687968
7.
Estimation of discrimination threshold for emulsified chicken oil in chicken broth.
Anim Sci J
; 93(1): e13695, 2022.
Artículo
en Inglés
| MEDLINE | ID: mdl-35142016
8.
Changes in thiamin contents in porcine muscles and liver during growth.
Biosci Biotechnol Biochem
; 73(1): 177-9, 2009 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-19129666
9.
Assessment of the dynamics of sensory perception of Wagyu beef strip loin prepared with different cooking methods and fattening periods using the temporal dominance of sensations.
Food Sci Nutr
; 7(11): 3538-3548, 2019 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-31763004
10.
Descriptive Sensory Traits of Cooked Eggs Laid from Hens Fed Rice Grain.
J Poult Sci
; 56(3): 231-235, 2019 Jul 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-32055219
11.
In situ characterization of acidic and thermal protein denaturation by infrared microspectroscopy.
Food Chem
; 248: 322-329, 2018 May 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-29329861
12.
Changes in the amounts of water-soluble umami-related substances in porcine longissimus and biceps femoris muscles during moist heat cooking.
Meat Sci
; 77(2): 167-72, 2007 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061587
13.
Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and Jidori-niku, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel.
J Poult Sci
; 54(1): 87-96, 2017 Jan 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-32908413
14.
Simultaneous imaging of fat crystallinity and crystal polymorphic types by Raman microspectroscopy.
Food Chem
; 196: 411-7, 2016 Apr 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-26593509
15.
Genomic structural analysis of porcine fatty acid desaturase cluster on chromosome 2.
Anim Sci J
; 86(4): 369-77, 2015 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-25409917
16.
Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel.
Meat Sci
; 96(2 Pt A): 994-1002, 2014 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-24231677
17.
In situ Raman spectrometric analysis of crystallinity and crystal polymorphism of fat in porcine adipose tissue.
J Agric Food Chem
; 61(1): 69-75, 2013 Jan 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-23230815
18.
Increased intramuscular fat improves both 'chewiness' and 'hardness' as defined in ISO5492:1992 of beef Longissimus muscle of Holstein × Japanese black F1 steers.
Anim Sci J
; 83(4): 338-43, 2012 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-22515694
19.
Wagyu and the factors contributing to its beef quality: A Japanese industry overview.
Meat Sci
; 120: 10-18, 2016 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-27298198
20.
Impressions and purchasing intentions of Japanese consumers regarding pork produced by 'Ecofeed,' a trademark of food-waste or food co-product animal feed certified by the Japanese government.
Anim Sci J
; 82(1): 175-80, 2011 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-21269377